Easy "Napoleon" Cake

I bought a puff pastry dough that had 2 sheets in it, I divided each one in half and so I had 4 sheets of cake in each. If you find puff pastry with only one sheet, you better take 2 packs.

I spread each sheet of dough with the foil, to be about 3 mm thick.

Place the sheet on an oven tray. To make all the sheets of the same size, measure the first with a baking paper, cut it and so you will measure the rest of the sheets stretched after this paper.

Then with a fork prick the whole sheet well and put it in the oven at medium temperature - 180-200 degrees.

Leave it to brown well, then take it out, cool it and pass it on a bottom or plate.

In this way, bake all 4 sheets, cool them and now they are ready to be greased with milk cream.

Prepare the Vanilla Custard with Milk and Butter , with it we will grease the cake.

Grease all the sheets well, put a thick layer of cream on each one - distribute the cream so that it is enough for the whole cake.

Leave the cake for 2-3 hours at room temperature, then let it cool for another 4-5 hours - this is the most important part, to soften it well.

It is perfect to prepare it in the evening and let it soften overnight.

After this time you will notice that he leaves, with a knife you can cut and wrap the edges and beautify it as you like.

I didn't complicate it too much, I decorated it with coconut and that's it - it's so good that I didn't even notice what it looked like :)

Good appetite!